Cheesecake - Crème Brûlée with Fresh Strawberries & Cream
447kcal
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 181kJ 316kcal |
256kJ 447kcal |
22.37% | |
| Fat | 22g | 31g | 43.91% | |
| of which Saturates | 13g | 18g | 92.05% | |
| Carbohydrate | 27g | 39g | 14.91% | |
| of which Sugars | 15g | 21g | 23.31% | |
| Fibre | 1g | 1g | 4.21% | |
| Protein | 2g | 3g | 6.88% | |
| Salt | 0.01g | 0.02g | 0.33% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
| Desserts Cheesecake Crème Brûlée Portioned 93g (P) [Gluten Free Creme Brulee Cheesecake Filling (71%): Whipping Cream (MILK) (35%), Evaporated MILK [MILK, Stabiliser: Sodium Phosphate], Icing Sugar, Whole EGG, Water, Cream Cheese (4%) [Skimmed MILK, Cream (MILK), Stabilisers: Xanthan Gum, Locust Bean Gum], Modified Maize Starch, Stabiliser Blend [Sugar, Corn Starch, Stabilisers: Carob Bean Gum, Cellulose Gum, Agar], Flavouring, Stabiliser: Xanthan Gum; Madagascan Vanilla Powder.Gluten Free Ginger Crumb Base (25%): Biscuit Crumb [Modified Maize Starch, Sugar, Rice Flour, Margarine (Palm Oil, Water, Coconut Oil, Rapeseed Oil, Lemon Juice), Potato Starch, Shortening (Palm Oil, Rapeseed Oil), Glucose Syrup, Water, Rice Bran, Millet Flake, Raising Agents : Disodium Diphosphate, Potassium Carbonates; Caramelised Sugar, Stabiliser: Xanthan Gum; Salt], Margarine [Vegetable Oils (Palm, Rapeseed), Water, Emulsifier: Mono & Di-Glycerides of Fatty Acids], Brown Sugar, Invert Sugar Syrup, Ground Ginger.Caramel Glaze (4%): Clear Glaze [Glucose Syrup, Water, Sugar, Gelling Agent: Pectin; Acidity Regulators: Citric Acid, Calcium Lactate: Preservative: Potassium Sorbate, Natural Apple Flavouring], Caramelised Sugar Syrup.], Cream Aerosol 500ml (P) [Cream (95%) (from MILK), Sugar (5%), Emulsifier (Mono- And Diglycerides Of Fatty Acids), Stabiliser (Carrageenan), Propellent Gas (Nitrous Oxide).], Fruit Strawberries 400g (P) [Strawberries] |